Crispy Dandelion Fritters Herb (Printable Version)

Golden, crispy dandelion blooms paired with a vibrant herb sauce create a flavorful, delicate treat.

# What You Need:

→ For the Fritters

01 - 2 cups fresh dandelion flowers, stems removed, rinsed and dried
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1/2 teaspoon black pepper
07 - 1 cup cold sparkling water, plus more as needed
08 - Vegetable oil for frying

→ For the Herb Dipping Sauce

09 - 1/2 cup Greek yogurt
10 - 2 tablespoons mayonnaise
11 - 1 tablespoon fresh lemon juice
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon fresh chives, chopped
14 - 1 tablespoon fresh dill, chopped
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

# How-To:

01 - In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, parsley, chives, dill, and minced garlic. Season with salt and pepper to taste. Mix well, cover, and refrigerate until ready to serve.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until a smooth, slightly thick batter forms. Add more water if necessary for a consistency that coats the back of a spoon.
03 - Pour vegetable oil into a deep skillet or saucepan to a depth of approximately 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C).
04 - Working in batches, dip dandelion flowers into the batter, allowing excess to drip off. Carefully place into the hot oil and fry for 1 to 2 minutes per side, or until golden and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
05 - Arrange the crispy fritters on a platter. Serve immediately with the chilled herb dipping sauce.

# Expert Advice:

01 -
  • They taste nothing like what you'd expect from a backyard weed, with a delicate, slightly nutty flavor that surprises everyone.
  • The sparkling water in the batter creates an impossibly light and crispy texture that stays crunchy even as it cools.
  • Once you master this technique, you'll find yourself experimenting with other edible flowers and wild greens in the same way.
02 -
  • Temperature matters more than you think: oil that's too cool will result in greasy, soggy fritters, while oil that's too hot will burn the outside before the inside cooks through.
  • Dry your dandelion flowers thoroughly after rinsing, because any lingering water will cause the batter to slip right off and create a mess in your oil.
03 -
  • Keep your batter cold by setting the bowl over ice water while you fry, as warm batter won't create the same light, crispy texture.
  • If the oil temperature drops during frying, wait a moment for it to come back up to temperature before adding the next batch, since crowding the pan cools the oil too quickly.
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